Mint Chocolate Chip Cookies

I love a good holiday and any excuse to make “festive” food. I found this recipe and knew I had to try these Mint Chocolate Chip Cookies out. Instead of chocolate chips, they use Andes mints!! I brought them to a family function and they were a huge hit. I even heard one of my nieces say, “These taste just like ice cream!” They are a fun little St. Patrick’s Day cookie, or really any day cookie. I used a normal sized cookie scoop and this recipe yielded 70 cookies, so it does make enough to feed a large crowd.


Mint Chocolate Chip Cookies


  • 2 3/4 cup flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup butter (at room temperature)
  • 1 1/2 cup sugar
  • 1 egg
  • 1/4-1/2 tsp mint extract
  • 15-20 drops green food coloring
  • 1 8.5 oz-bag of Andes mints (chopped)


  1. Unwrap all of the Andes mints and roughly chop. Set aside for later.
  2. Preheat oven to 375 degrees F.
  3. Mix together flour, baking soda, and baking powder in a small bowl and set aside.
  4. Cream butter and sugar. Add in egg, mint extract, and food coloring until uniformly blended.
  5. Gradually mix in dry ingredients. This will resemble more of a sugar cookie dough when finished than chocolate chip cookie dough.
  6. Fold in Andes mints. This will be a little difficult, but stick with it and you'll be happy you did.
  7. Scoop out onto cookie sheets. Flatten dough balls a little so they'll spread while baking.
  8. Bake cookies for 6-7 minutes. Let cool on cookie sheet for 2 minutes and then transfer to wire cooling rack.
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